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Greek-style Chicken Skewers

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    Dried oregano and sage pack more punch than fresh; yet there’s no replacement for the bright tangy notes of fresh dill.

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    1/2 cup (125 mL) extra-virgin olive oil
    1/2 cup (125 mL) chopped fresh dill
    2 Tbsp (30 mL) dried sage leaves, crumbled
    2 tsp (10 mL) dried oregano leaves
    1 clove garlic, minced
    1 lemon
    1/2 cup (125 mL) plain yogourt
    1 1/2 lbs (750 g) skinless, boneless chicken thighs
    1/4 tsp (1 mL) sea salt

    Place first 5 ingredients in blender. Add 1 tsp (5 mL) grated lemon peel and whirl until well mixed. Stir 1 Tbsp (15 mL) herb mixture into yogourt along with 2 Tbsp (30 mL) freshly squeezed lemon juice. Cover and refrigerate.

    Cut chicken into 1 in (2.5 cm) pieces and season with sea salt. Place in bowl and toss with remaining herb mixture. Cover and refrigerate at least 1 hour or overnight to marinate.

    Thread chicken onto skewers. Be sure to leave a little space between pieces. Discard marinade. Grill over medium heat, turning often, until cooked through, 8 to 10 minutes.
    Serve skewers with yogourt for dipping.

    Serves 6 to 8.

    Each serving contains: 237 calories; 18 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 3 g carbohydrates; 1 g fibre; 98 mg sodium

    source: "Grow, Cook, Heal", alive #346, August 2011

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    Greek-style Chicken Skewers

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